In honor of April being National Grilled Cheese Month, I am going to share with you one my favorite grilled cheese recipes. This grilled cheese is for grown-ups, but who are still kids at heart. It's comforting and will curb any munchies. Just what my husband needs! It's crunch, it's salty, it has potato chips and pickles, and all remain in balance by the strength of the tomato. The aged cheddar cheese gets nice and gooey when melted, bringing all the of the tasty components together. By no means is this healthy or clean eating, but once in awhile you gotta splurge and satisfy your husband's cravings!
Note: A key factor to making any grilled cheese is to be sure the bread is well toasted.
4 teaspoons grass-fed butter, softened
4 slices of sourdough bread
2 slices of aged sharp cheddar
2 slices of beefsteak tomatoes
3-4 potato chips (I used Ruffles as they have ridges)
3-4 kosher dill pickles sliced in rounds (like a quarter)
Toast the slices of bread. Once the bread is well toasted, spread about a teaspoon of softened butter on one side of each slice of bread. Place 4 of the slices, buttered side down, on a cutting board or your clean work surface. I recommend purchasing pre-sliced cheese squares and cutting them in halves to place the cheese slices both on top and on the bottom of sandwich. Top each slice of bread with 1/2 slice of cheddar, 1 slice of tomato, and the other 1/2 slice of cheddar, place remaining slice of bread with buttered side up.
While assembling your grilled cheese, heat a large cast iron griddle or grill pan over medium heat. Cook the sandwiches on the griddle until golden brown on both sides and the cheddar cheese has melted, about 3-4 minutes per side. I recommend covering the griddle with a round cast dutch oven lid. Once cheese is melted and bread is golden brown, remove form griddle. Open each sandwich and layer with the sliced pickles and potato chips into each one. Close and serve sandwiches! Enjoy!